Recipes from Amish Country :: Amish Pies, Cakes, and other Desserts
Source: The Wichita Eagle - 10/18/2000
6 c. water
1 c. small pearl tapioca
1 tsp. salt
1 1/2 (one and one-half) c. brown sugar
4 egg yolks, beaten
1 c. milk
1/2 c. sugar
1 stick ( 1/2 c.) unsalted butter,
cut into small pieces
1 tsp. vanilla extract
Mix together water, tapioca and salt in large saucepan. Heat to boil over med. heat. Reduce heat to low; simmer, stirring occasionally, 15 mins. Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 mins. Remove from heat.
Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.
Remove from heat; stir in butter and vanilla extract. Stir into tapioca mixture. Pour into custard c. or bowls. Chill completely before serving, about 3 hours or overnight. Yields 8 servings.
Nutrients per serving: 470 calories; 85 grams carbohydrates; 14 grams fat (8 grams saturated fat); 140 mg cholesterol; 2.6 grams protein; 340 mg sodium; 0.2 grams fiber
